Homebrew Beer Recipes | Page 470 | Browse 310,000+ at Brewer's Friend

Author:

azzman

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2018 8:58 AM

Notes:

Author:

theodorekenn

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2017 4:09 AM

Notes:

Author:

PorterbleBrewing

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2015 2:47 AM

Notes: Reserve half the lactose for the secondary and add to taste after coffee (carb a bottle to test)
Add the whole coffee beans to the secondary in a bag and sample daily and remove when coffee is sufficient.

Coffee roast profile can change the flavour significantly. So experiment :)

Author:

Dan Keeler

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2016 1:26 AM

Notes: Coriander, Peppercorns, and Blood Orange Zest added at Flameout.

Author:

Hop Chick

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 14.3 oz

Creation Date: 10/20/2018 6:58 PM

Notes:

Author:

BrewerPete

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.068

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: Bottle conditioning

Priming Amount: 250 gr

Creation Date: 10/16/2018 9:20 PM

Notes:

OG: 1.092
FG: 1.019
SRM: 48.83
IBU: 48.15
ABV: 9.58%
PRE-BOIL GRAVITY: 1.066

** YEAST STARTER **

1. Approximately 24 hours prior to Brewing, make a DME solution (1.58lbs DME with 2.4 litres water).
2. Allow solution to Boil for ~15 minutes.
3. Put into a mason jar or temperature proof glass vessel.
4. Apply Ice Bath until Temperature reaches ~65F.
5. Squeeze 1 packet of WLP500 into DME Solution.
6. Cover with Aluminum Foil + Swirl ~ every 1-2 hour until ready to pitch. Try to maintain yeast between 64-70F.

**Pre-BIAB Instructions**

1. Put Maris malt and flaked Oats into muslin sac or two sacs.
2. Put remaining milled ingredients into one seperate muslin sac.
3. Put hops into muslin sac.
4. Put Cherries into muslin sac.

** MASH or BIAB**

PRE-HEAT STRIKE WATER - 4 gal of 163F water
PRE-HEAT SPARGE - 3 gal of 170F Water then put on a lid.
(conduct Simultaneously)

Water Volume: 7 gallons for 1.5 lb/qt ratio.

1. STRIKE WATER: 163F.
2. Add UK Maris malt and Flaked Oats @ 163F.
3. Allow Temperature to fall to 152F prior to closing lid.
4. Maintain mash temp for 45 minutes.
5. Raise temp to 158F.
6. At 50 minutes into mash, add the rest of the grains.
7. Maintain temp @ 152F for the remaining 25 minutes.
8. Check Mash pH ~60 minutes into Mash.

pH: __________ (Aim for 5.2)

9. Add Salts if needed.
10. Total Mash Time: 75 minutes
11. Begin Sparge!

FINAL MASH TEMP: __________F
FINAL MASH pH: __________ (Aim for 5.2)

** SPARGE **

1. Heat 4 gal of Water to 170F. Add to Sparge Vessel.
2. Allow water to cool to 168F prior to beginning Sparge.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge for over 25-30 minutes.
5. Measure pH of the solution coming from Mash Tun @ end of Sparge.

Sparge pH: __________
(Aim for 5.2)

**Liquid Malt & Sugar Additions**

1. Stir in Liquid Amber malt.
2. Stir in DME crystal dark malt.
3. Stir in Belgium Dark Candied Sugar.

** BOIL **

1. Check Pre-Boil Gravity (goal: 1.060) + pH
** NOTE: Make sure to adjust for TEMPERATURE **

PRE-BOIL GRAVITY: __________ @ __________F
Adjusted Gravity: __________
PRE-BOIL pH: __________

2. Boil for 75 minutes or until final volume reaches 5 gallons.
3. Scoop the Poo for ~10 minutes.
4. Add Mosaic @ 45 minutes.
5. Add Mosaic @ 15 minutes.
6 a. Add dried cherries @ 15 minutes in muslin bag.
6 b.Add cinnamon stick(s) @ 5 minutes in muslin bag.
6 c. Add vanilla stick @ 5 minutes in muslin bag..
7. Remove vanilla, cherries and cinnamon at the end of boil.
8. Chill wort to 65F prior to Fermentation.
9. Oxygenate Wort before and after pitching yeast.

ORIGINAL GRAVITY: ______________

** FERMENTATION **

1. Goal Starting Temp: 65F
2. Hold Fermentation Temperature @ 65F for ~2/3 of Fermentation.
3. (Optional :Add medium toast French Oak cubes at 7 days into fermentation. Secondary or Primary if not using a secondary.

8 week / 60 days in Primary

** PRIMING **

"carbonate to approximately 2.5 volumes CO2"

1. Auto-Siphon 5 gal. of Fermented Beer into a bottling 6+ gal. Bucket
2. Add 2.5oz of Corn Sugar (goal CO2: 2.5 vols) to bottling Bucket, and gently stir to avoid introducing oxygen (introduce as a WARM solution)
4. Bottle condition @ 65F until ready to drink. (Minimum 2 weeks)
5. Store some bottles for months to enjoy!

Author:

mechamaniaboy

Boil Size: 36.7 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 63

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/19/2018 7:32 PM

Notes: TINY REBEL - URBAN IPA

Author:

YHCDublin

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/14/2016 7:12 PM

Notes:

Author:

yanman

Boil Size: 7 Gallons

Boil Time: 70

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2012 3:35 PM

Notes:

Author:

Texas Ale Works

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2014 9:37 PM

Notes:

Author:

Adam Smale

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2012 7:28 PM

Notes:

Author:

Brianlewis32009

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2014 4:48 AM

Notes:

Author:

Twin_Butte

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2013 8:33 PM

Notes:

Author:

GrungeBob

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/26/2015 7:28 PM

Notes:

Author:

cristyroad

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2015 8:50 PM

Notes:

Author:

How3ll

Boil Size: 6.4 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 73

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1

Primary Temp: 73 ° F

Priming Method: Kegged

Priming Amount: 7 days

Creation Date: 1/10/2016 3:55 AM

Notes:

Author:

Kaan

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2016 6:39 PM

Notes:

Author:

Papini

Boil Size: 31.75 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.83 bar

Creation Date: 11/14/2015 5:40 PM

Notes: Relação BU/GU - 0,75

Adição dos sais e da enzima ultraflo max nos 35 litros de água.
Perfil da água para o estilo Russian Imperial Stout:
Cálcio - 50-75 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 50-150 mg/l
Sulfato - 50-150 mg/l
Alcalinidade Total - 120-200 ppm - Esperado 186
Alcalinidade Residual - 120-200 ppm - Esperado 96
PH 5,5 - Esperado

Relação sulfato/cloreto - 1,0 Balanceado

Adição do açúcar (Rapadura) no inicio da fervura.

Nutriente para levedura Yestamina bio4 - 2 capsulas nos 15 minutos finais da fervura.

2 pacotes da levedura US-04.
Starter com 2L e 200g DME: 1,15M cells / mL / °P

Fermentação:
18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia

Abaixar 4°C por dia até 0°C e manter por 2 semanas.

Obs: 19/10/2020. Na Proxima brassagens não utilizar a água separada para lavagem. Utilizar o máximo possível na capacidade da panela (34 litros) e, se necessário, adicionar no inicio da fervura para completar os 29 litros.
Durante o Mash realizar a circulação.

Conforme planejada a RIS da receita tem um aroma e sabor de frutas passas, como ameixa seca. Quase nada de torrado, café ou chocolate.

Variações possíveis para esta receita seria a substituição das quantidades entre os maltes Special X, Torrado e chocolate.
Sabor torrado:
1,0 kg de torrado
0,5 kg de Special X
0,5 kg de chocolate
Sabor chocolate:
0,5 kg de torrado
0,5 kg de Special X
1,0 kg de chocolate

Na próxima usar (experimentar) o lupulo HBC 472.
Conforme descrição no site de insumos: Na cerveja este lúpulo contribui com um surpreendente aroma frutado juntamente com um distinto sabor amadeirado que remete a coco e Whiskey/Bourbon.
Pode ser interessante para uma RIS.

Author:

scknszgn

Boil Size: 50 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2018 11:49 AM

Notes:

Author:

Reichert

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2014 2:17 AM

Notes: Oxygenate with O2
Ferment 8 - 10 days